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– 15 –
PREPARATION
Make sure the coarse (Fig. 7) and fine (Fig. 8) strainers are in place and free of debris. Check both wash
arms and rinse arms to make sure they spin freely and are not clogged.
Fig. 7 Fig. 8
Dishes must be scraped and/or rinsed to remove food particles and other debris. Never use steel wool
on ware to be loaded into the dishwasher. Place dishes in a rack. Do not stack dishes on top of each
other as water must have free access to all sides of every dish. Stand plates edgewise in a peg-type
rack (Fig. 9). Cups, glasses and bowls should lay upside down in an open or compartment-type rack
(Fig. 9). Silverware and other small pieces should lay loosely on the bottom of a flat-bottom rack. See
Operator Card (supplied) for other loading patterns. Do not allow foreign objects to enter the unit,
especially metallic contaminants such as staples and paper clips.
Check to see if any detergent, rinse aid or sanitizer chemicals need to be replenished. Use only
commercial-type detergents, as prescribed by your chemical professional.
Fig. 9
FINE STRAINER
COARSE STRAINER